Blue cheese is the OG cultivar here at North 40, she is the personal favorite of Gord himself. Bred on Vancouver Island and grown here in the prairies Blue cheese is as Canadian as maple syrup and hocky.
Cheese strains are becoming more popular every day. When enthusiasts experience Blue Cheese for the first time they are hooked on its incredible uniqueness.
Blue Cheese requires a high threshold for dank, earthy flavors – it’s named after the most pungent cheese, after all, though it doesn’t taste as much like its namesake as you might expect. Instead, it has more of a dank, berry flavor.


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